Sea Bass with Crispy Skin in Basil sauce

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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What is the energy content breakdown?

Protein

30.8g / 51%

Carbohydrates

7.7g / 13%

Fats

9.5g / 35%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

Sea Bass with Crispy Skin in Basil sauce

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France Main course

Sea Bass with Crispy Skin in Basil sauce

Name: Sea Bass with Crispy Skin in Basil sauce
Prep time: PM0.00T
Cook time: PM40.00T
Total time: PM40.00T
Cuisine: France
Ingredients: 4 Mediums Tomatoes; diced; 3 tbsp Olive oil; 8 Cloves Garlic; finely chopped; 8 sprigs Fresh thyme; chopped; 1 piece bay leaves; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 pinch Ground Black Pepper; 1200 g Seabass fillets; 300 g fresh basil leaves; chopped; 500 mL Water; 200 g Mushroom; cut into slices; 40 g Lemon juice; 20 g fresh basil leaves; chopped

40Min

Easy

Ingredients

8 Servings

4 Mediums

Tomatoes, diced

3 tbsp

Olive oil

8 Cloves

Garlic, finely chopped

8 sprigs

Fresh thyme, chopped

1 piece

bay leaves

2 cubes

MAGGI® Chicken Bouillon Less Salt

1 pinch

Ground Black Pepper

1200 g

Seabass fillets

300 g

fresh basil leaves, chopped

500 mL

Water

200 g

Mushroom, cut into slices

40 g

Lemon juice

20 g

fresh basil leaves, chopped

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Nutrition Value

Energy

238.32 kcal

Protein

30.84 g

Carbohydrates

7.66 g

Fats

9.48 g

Information per serving

Step 1

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.

Step 2

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.

Step 3

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.

Step 4

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Step 5

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Step 6

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Step 7

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.

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Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Step 5 of 7

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Step 6 of 7

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Step 7 of 7

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.